BITHIA'S DORO WAT
With roots in Addis Ababa, Ethiopia, Bithia Fikru Anderson grew up using handkerchief-soft injera to mop up doro wot, a rich, saucy bone-in chicken stew redolent of warm spices, ginger, and garlic. "My aunties knew how to make it just right," Bithia says. "It was a staple, not just for special occasions and holidays but also on down-and-out days, always served with a side of ayib, our homemade Ethiopian cheese."
Provided by Raghavan Iyer
Categories Chicken Stew
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
- Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
- Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
- Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
- Sprinkle with cilantro and serve with injera.
Nutrition Facts : Calories 605 calories, Carbohydrate 46.9 g, Cholesterol 233.7 mg, Fat 20 g, Fiber 3.4 g, Protein 60.6 g, SaturatedFat 8 g, Sodium 1333.2 mg
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